I made my first batch of cheese (Colby). It has been aging for about a month and a half.

I waxed the cheese (brushed on). The cheese has developed black spots, just under the wax (must not have been a good seal). Next time I will dip the cheese in the wax. Do you think the cheese is still good? Should I finish letting it age, then peel the wax off and put vinegar on it? What should I do?

If it were me, I would peel off the wax and treat the black mold spots with vinegar and salt. I usually take a toothbrush and scrub the spots with the vinegar/salt mixture. I would let it air dry for a day or so and then re-wax. I have done that many times with cheeses. I dip my cheeses in the wax to get a more uniform looking outer coating. But, it does get very slippery .

Bonnie

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I very seldom will toss a cheese. Even if it hasn't aged to "perfection", I will crack it open and taste it. Sometimes I will grate it up or just eat it as is as a "young cheese". Colby's and cheddars aren't that bad with some salami on crackers when eaten before their time .

I think you have caught the mold in time. Sometimes, mold develops whether you have a good seal or not. I use a cream wax first as a mold inhibitive, and then hard wax it a few days later. But, even with that method, I still get some mold under the wax at times. It has to do more with moisture than contamination.

Good luck with your cheeses.

Bonnie

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